Delicious soft pretzels filled with gooey mozzarella cheese, perfect for snacking or entertaining.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Snack
Cuisine: American
Keyword: Cheesy, Easy
Servings: 8servings
Equipment
Mixing Bowl
Baking Sheet
Parchment Paper
Ingredients
Dough Ingredients
3cupsall-purpose flour
1packetactive dry yeast(2 teaspoons)
1cupwarm water
1/4cupsugar
1teaspoonsalt
2tablespoonsbaking soda
1eachegg(for egg wash)
Filling Ingredients
1cupmozzarella cheese(cut into sticks or chunks)
Garnish Ingredients
2tablespoonsfresh rosemary(chopped, for garnish)
1/4cupgrated Parmesan cheese(for garnish)
Instructions
1. Start by activating the yeast. In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until it turns foamy.
2. Stir in the salt and gradually add the flour, mixing until a shaggy dough forms. Knead for 5-8 minutes on a floured surface until smooth and elastic.
3. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 20 minutes or until it puffs up.
4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Once the dough has risen, punch it down and divide it into 8 equal pieces.
6. Working with one piece at a time, flatten it into a rectangle. Place a piece of mozzarella in the center and fold the dough over, pinching to seal the edges securely.
7. Roll each filled dough piece into a rope about 10-12 inches long and twist into a classic pretzel shape.
8. In a shallow bowl, mix the baking soda with 2 cups of hot water. Dip each formed pretzel into the baking soda solution for a few seconds, then place on the prepared baking sheet.
9. Beat the egg in a small bowl and brush over each pretzel for a shiny, golden finish.
10. Sprinkle chopped rosemary and grated Parmesan generously over the tops.
11. Bake for 12-15 minutes until the pretzels are beautifully golden and the cheese is melted.
12. Serve warm for maximum gooeyness!
Notes
Store leftover pretzels in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 6-8 minutes.